Spicy Cheesy Spaghetti

Course: Main Course

Cuisine: Asian, North American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 575kcal

Author: Lord Byron's Kitchen

In this cheesy spaghetti dish, you get to control the level of spice. Add more or less red pepper paste depending on your spicy mood!

500 grams spaghetti, cooked according to package instructions, drained, but save 1/2 cup pasta water
1 tablespoon butter
1 clove garlic, finely minced
1/2 cup pasta water
2 tablespoons red pepper paste, Korean gochujang or your favourite thick red pepper paste
2 tablespoons dried onion flakes
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup green onions, finely sliced
1 tablespoon toasted sesame seeds, plus more for garnish
1/2 cup parmesan cheese, plus more for garnish
fresh parsley, for garnish (optional)

Cook the spaghetti in a large pot of slightly salted water according to package instructions. Drain the pasta and reserve 1/2 cup of the pasta water. Set aside.
In a large skillet, add the butter and garlic. Over medium heat, saute the garlic until slightly browned - about 3 minutes - do not burn!
Immediately pour in the pasta water, and then add the red pepper paste. Whisk the paste into the pasta water until dissolved.
Next, add the dried onion flakes, ground black pepper, salt, green onions, and sesame seeds. Whisk together until the sauce comes to a low boil.
Add the cooked pasta and toss with tongs until well coated with the sauce and re-heated thoroughly.
Remove from heat and add the parmesan cheese. Toss to combine.
Plate and garnish with more parmesan, sesame seeds, and parsley.